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| Late Summer Succotash |
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Serves 6
Recipe from Vegetarian Times |
- 2 cups shelled lima beans (or 1 10 ounce bag frozen baby lima beans, thawed)
- 1 Tbsp. butter
- 1 Tsp. olive oil
- 1 small red onion, diced
- 1 clove garlic, diced
- 1 cup fresh or frozen corn
- 1 cup cherry tomatoes, halved
- 2 Tbsp. chopped fresh parsley
- 2 Tbsp. chopped fresh basil
- 1 Tbsp apple cider vinegar
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1. If using fresh lima beans, bring a large pot of salted water to a boil. Add beans and blanch for 2-3 minutes until tender but not soft.
2. Heat butter & oil in a large skillet over medium-high heat. Add onion and saute 5-7 minutes until it begins to brown. Add garlic andsaute another minute.
3. Stir in lima beans and saute 5 minutes. Add corn and tomatoes and saute 1 minute more or until heated through (but before tomatoes have released their juices). Remove from heat and stir in parsley, basil & vinegar. Serve warm or at room temperature. |
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